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Baked Pattypan Squash Parmesan with Garlic Breadcrumbs

Baked Pattypan Squash Parmesan

We’re slowly getting back into the swing of things. Cooking like normal people again (you know, instead of eating dinner for brunch and dessert for dinner and the like). It feels like ages since I’ve been able to flip through a mouth-watering glossy and know I actually have time to try some of the recipes. At the same time, we’re so burnt out on dishes and more dishes that we’re not in the mood for anything fussy or complicated.

Regardless, we have no more excuses for not using up all our CSA squash. It’s been abundant, yet still reasonable this year, and we’ve been doing pretty darn good at not wasting it despite everything else on our plate.

Pattypan Squash from our CSA

This recipe is a quick and flavorful way to use up an otherwise unassuming gourd. Simply baked with a slathering of marinara sauce, a sprinkling of cheese, and topped with crispy toasted garlic breadcrumbs (perhaps the best part of the entire thing). It’s like a deconstructed eggplant parmesan… but with squash (although you could very well use eggplant, or even zucchini or any other squash for that matter).

So much of what we cook is out of pure necessity, and this recipe is no exception. From a drawer full of squash, a half jar of unused marinara sauce, and a wedge of forgotten cheese, and suddenly we had a delicious and satisfying dinner. A dinner we enjoyed so much, in fact, that we’ve made it two more times since.

Baked Pattypan Squash Parmesan with Garlic Breadcrumbs

Yield: 3 servings

Total Time: 35 minutes


3 to 4 large pattypan squash (about 1 3/4 pounds total), cut into 1/2-inch thick slices
1 medium onion, halved and sliced
2 tablespoons olive oil
salt and pepper, to taste
1 cup marinara sauce
1/2 cup grated parmesan cheese
1 cup grated mozzarella or fontina cheese

For Breadcrumbs:
1 cup panko breadcrumbs
3 garlic cloves, chopped
2 tablespoons olive oil
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
salt and pepper, to taste


Preheat oven to 400ºF. Line a large baking sheet with aluminum foil; brush with oil.

Toss squash and onion slices with 2 tablespoons olive oil, salt, and pepper. Arrange in a single layer on prepared baking sheet. Spoon marinara sauce over squash slices.

Bake for 15 to 18 minutes (depending on the thickness of the squash); sprinkle with cheeses and bake for 5 to 7 minutes more, or until squash is tender and cheese is melted and beginning to brown.

Meanwhile, to prepare garlic breadcrumbs, heat 2 tablespoons olive oil and garlic in a medium skillet over medium heat, until oil is hot and garlic is fragrant, 2 to 3 minutes. Add bread crumbs, herbs, and salt and pepper and stir until breadcrumbs are golden brown, about 8 to 10 minutes more. Sprinkle breadcrumbs over squash slices and serve.

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28 CommentsLeave a Comment →

  1. 1
    Posted On August 16, 2012 at 9:35 am

    Just might have to grab some of this squash this weekend and make this dish! Looks delicious!!!


  2. 2
    Posted On August 16, 2012 at 9:46 am

    Gorgeous recipe! I love a low-carb pizza fix :)


  3. 3
    Posted On August 16, 2012 at 10:09 am

    I never had pattypan squash cooked like this. I’m so eager to try it!


  4. 4
    Posted On August 16, 2012 at 10:10 am

    I love squash. This looks like a fantastic excuse to eat some!


  5. 5
    Posted On August 16, 2012 at 10:42 am

    I love squash!! And seeing your post reminds me that every time my mother made it, she would say, “couldn’t they have come up with a better name for something so good!” This looks amazing and I will hunt for pattypan at the farmer’s market this weekend. XOXO


  6. 6
    Posted On August 16, 2012 at 10:43 am

    I never knew the formal name for pattypan squash – I always just called them little squash. Learn something new every day :)


  7. 7
    Posted On August 16, 2012 at 11:40 am

    From the top down, they totally look like English muffin pizzas, which makes me want one, like, immediately.


  8. 8
    Posted On August 16, 2012 at 11:41 am

    My favorite use-up-the-squash recipe is a zucchini dill relish. One hefty squash makes 5 half pints and lasts us most of the year. It’s great on sausages-inna-bun.

    I also shred zucchini and add it to chili, hide it in bread and casseroles, and puree it into my spaghetti sauce. My family eats squash almost every day in July and August and they have no idea.


  9. 9
    Posted On August 16, 2012 at 11:41 am

    What a good idea! I can’t wait until I have some cute little pattypans on hand to try it.


  10. 10
    Meagan @ Scarletta Bakes
    Posted On August 16, 2012 at 1:04 pm

    There is SO MUCH that I love about this post:

    1. I adore pattypans, both because I like saying ‘pattypan’ and because they are so sweet to look at. And because they taste good.
    2. I LOVE how you prepared these pattypans – what a delicious idea! Can’t wait to try.
    3. Your photos are STUNNING. I’ve never seen a pattypan look so incredibly cute and pretty.


  11. 11
    Posted On August 16, 2012 at 1:42 pm

    I have no idea what to do with the pattypan squash…thanks for the great recipe!


  12. 12
    Posted On August 16, 2012 at 1:51 pm

    Can’t wait to try! We have a few pattypans from our CSA now so we will try this one sooner rather than later. Thanks Lindsey!


  13. 13
    Posted On August 16, 2012 at 4:49 pm

    That’s a very cute idea of using pattypan’s! I had some a few weeks ago. So yum!


  14. 14
    Posted On August 16, 2012 at 6:02 pm

    What a great healthy “almost” pizza! Wonder if I could sneak it in without your dad knowing it was pattypan squash? Love the pewter(?) dish!!!!


  15. 15
    Posted On August 16, 2012 at 6:38 pm

    I don’t think I’ve ever seen this kind of squash but it looks fun! This dish looks very tasty!


  16. 16
    Posted On August 16, 2012 at 7:23 pm

    What a great idea! I’m not a huge squash fan, but definitely a pizza fan and I could really get behind this recipe!


  17. 17
    Posted On August 16, 2012 at 11:53 pm

    This looks so good! Great pictures.


  18. 18
    Posted On August 17, 2012 at 8:13 am

    I’ve never used squash like this before, but it looks incredibly tasty and I love the use of melty cheese! I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and thanks for sharing such amazing creations…


  19. 19
    Posted On August 17, 2012 at 8:48 am

    The simplest dishes from unglamorous seconds are sometimes the very best kind. Why does it always seem that marinara sauce and cheese are always on hand at everybody’s house? I think is our love for a simple pasta dish at the end of a crazy day!


  20. 20
    Posted On August 17, 2012 at 3:00 pm

    Wow what a great a recipe! I absolutely love squashes of all types. I haven’t seen this one here, in Europe, but will keep an eye out. Thanks for sharing, have a great weekend:)

    It’s my first time here, and really loving your blog.


  21. 21
    Posted On August 18, 2012 at 7:48 am

    What a delicious idea! Can’t wait to try. Thanks!!!


  22. 22
    Posted On August 18, 2012 at 7:52 am

    These little guys are so cute! Love this idea!


  23. 23
    Posted On August 18, 2012 at 10:33 am

    You always have the most wonderful recipes for things I don’t know what to do with. Like pattypan squash. Love this idea!


  24. 24
    Posted On August 22, 2012 at 2:56 pm

    This sounds great. Would it freeze well? It would be great to make ahead for lunches since it doesn’t require a ton of prep and cooking time.


  25. 25
    Posted On August 29, 2012 at 9:07 am

    We made these last night and they were delicious!!! My husband usually doesn’t give much feedback in the cooking-area but even he was raving about how great these were. Neither of us could help ourselves and we both went back for seconds. I have a couple more pattypans in my fridge and they’re definitely going to get the same treatment as the squash did last night!


  26. 26
    Posted On October 9, 2012 at 8:03 pm

    I made these tonight and everyone loved them. Even my 5, 3, and 1 year old kids. Thank you!


  27. 27
    Posted On August 14, 2013 at 11:07 am

    Delicious! My whole family loved it, even the non-onion eaters!
    We used a can of diced tomatoes instead of marinara to lighten it up – will make that substation again.


  28. 28
    Posted On August 28, 2013 at 9:08 pm

    I totally used this recipe as a basic shell of an idea for a patty pan I got from my CSA this week. I just sliced it up, along with onion and green pepper slices, sliced some garlic, and layed then out layered in a baking pan, and then… suddenly realized I have no marinara sauce! But I had a jar of sundried tomato pesto! Good enough (better?). I just sprinkled on the breadcrumbs and cheese about halfway through baking. Didn’t look pretty at all but the flavors were great. Thanks for the general idea, which I completely bastardized!


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